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butter brown sugar eggs vanilla extract powdered instant coffee quick-cooking oats flour baking soda salt walnuts butter baking chocolate sugar condensed milk vanilla extract
Viewed: 19 - Published at: 8 years agoIngredients
- 1 cup butter, softened
- 2 cups dark brown sugar, packed
- 2 eggs
- 2 tsp. vanilla extract
- 1 tsp. powdered instant coffee
- 3 cups quick-cooking oats
- 2-1/2 cup all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1-1/2 cup toasted walnuts, chopped
- 1 tbsp. butter
- 4 oz. unsweetened baking chocolate, broken into pieces
- 1/2 cup sugar
- 1 can (14 oz.) sweetened condensed milk
- 2 tsp. vanilla extract
Method
- Preheat oven to 350F.
- Beat together butter and brown sugar until creamy.
- Add eggs, vanilla and instant coffee.
- Beat well.
- Stir together oats, flour, baking soda, salt and 1 cup walnuts.
- Gradually add oat mixture to butter mixture, beating well until blended (batter will be stiff, stir by hand if necessary at this point).
- Remove 2 cups of the dough and set aside.
- Press remaining dough into bottom of 15-1/2x10-1/2-inch jelly roll pan.
- Filling: In medium saucepan over low heat, melt butter.
- Add chocolate.
- Cook, stirring, until smooth.
- Stir in sugar and sweetened condensed milk.
- Cook, stirring constantly, until mixture thickens and sugar is dissolved.
- Remove from heat.
- Stir in vanilla.
- Spread chocolate filling over crust in jelly roll pan.
- Sprinkle reserved dough over filling.
- Sprinkle remaining 1/2 cup walnuts over all.
- Bake 25 minutes or until top is golden brown.
- Cool completely in pan on wire rack.
- Serve cut into bars.
